Recipe Feature: Tumeric-Honey Spiced Tea

BC Sunset

Hi everyone!

It has been a little over a month since the last blog post (sorry to abandon you! Did you miss me?) mainly because Valentines Day took over my life for the month of February, marketing hearts and candies and roses and all that gushy stuff. Blech.

In addition, our wee little shop was the unfortunate victim of a break and entry on the first day of February. Although nothing major was stolen and nobody was hurt, it was a very big inconvenience, one that shook up the shop for a day or two. We have since bounced back and things have returned to normal, but it serves as a reminder that there are some not so favorable characters who live within our community.

But without further ado, today I give you a Recipe Feature for Turmeric-Honey Spiced Tea – something to get you through the colder months of Spring before we hit April and we start thinking about iced teas (which means summer is getting closer too!).

Spruce up your Rooibos tea with a healthy sprinkle of turmeric & some vitamins C rich-orange!

Ingredients

  • 5 tea bags of Bean Around Books’ Red Rooibos
  • 4 cups of boiling water
  • 1 teaspoon of honey
  • 1 small navel orange
  • 1/2 teaspoon turmeric
  • pinch of cayenne pepper (optional)

Instructions

  1. Bring 4 cups of water to a boil.
  2. Steep 5 bags of Bean Around Books’ Red Rooibos, 1 teaspoon of honey, the segments of 1 small navel orange, 1/2 teaspoon of turmeric, and a pinch of cayenne pepper in water for 5 minutes.
  3. Remove tea bags and enjoy!

That is all I have for today. Check back frequently for new Recipe Features, Tea Culture Posts & Tea At A Glance reviews! Thanks for reading!

Cheers! Lindsay πŸ™‚

 

Recipe Feature: Slow Cooker Apple Chai

Hi everyone! Hope January is treating you well, it’s almost over anyways so you don’t have much more to get through πŸ™‚

I feel like I have blogged about a recipe for Apple Cider before (actually I think it was the Hot Apple Cider Tea which I reviewed – that’s it!) but this is a great recipe you can make ahead – and it has Chai in it! So a win-win for you … and your stomach πŸ˜‰

This recipe is coming your way from Farm Fresh Feasts and you can click that link which will take you to the original post on the site!

This recipe makes 12 cups of Apple Chai Cider so it is definitely more suitable for a crowd!

Ingredients

  • 8 cups of hot water
  • 12 bags of Bean Around Books & Tea Assam Chai premium loose leaf tea ( I know it’s a lot but you are making this in a crock pot remember?! It’s madness! I know!)
  • 2 12 oz. cans of apple juice concentrate ( alternatively you can use cranberry apple juice concentrate for a different flavor).
  • 12 oz. of water (to rinse out the apple juice concentrate containers).

*Just A Note* The recipe on the original website calls for 6 caramel and 6 spiced chai tea bags as a preference. If you were to go this route, I think 6 bags of our Assam Chai and 6 bags of our Scottish Caramel Pu-Erh would make for a really great combination. Like a smokey apple cider chai – which sounds amazing to me but it’s all about your personal preference. You could do 12 bags of Assam Chai and call it a day and you know what? That would be okay too πŸ™‚

Instructions

  1. In a 3 quart slow cooker set to high, steep the 12 bags of tea in 8 cups of hot water for 15 minutes.
  2. Remove the tea bags and pour in the apple juice concentrate cans.
  3. Fill up 1 of the cans with 12 oz. of water and rinse out both cans, pouring remains of the concentrate cans into the crock pot.
  4. Cover and let simmer on high for one hour.
  5. Turn temperature to low when ready to serve!

Sounds pretty good right? Makes for a yummy hot drink on a cold January (or upcoming February!) day.

It can be a bit difficult to find hot tea recipes because a lot of them offer the same sort of thing: Apple ciders, hot toddies etc. It’s the iced teas where you are met with variety and the closer we get to summer, the more you will see iced tea recipes up on the blog – lots of them! I promise πŸ™‚

As always, thanks for reading and stay tuned for future posts!

Cheers! Lindsay πŸ™‚

Flower Power: Kick it with Dandelion

Hi folks! Welcome back to The Tea Blog at Bean Around Books!

Today I thought I would talk about a tea that was in the recipe from the other day, when I put up the Recipe Feature on the New Years Detox Tea (which you can find here!) – Dandelion Tea!

I recommended the Detox Tea from Bean Around Books & Tea, to be used in the recipe because not only does it contain Dandelion, but its chock full of other extremely beneficial and health ingredients. But the original recipe calls for Dandelion Tea, and that is what I am here to talk about today πŸ™‚

Production

Dandelion Tea is actually incredibly easy to make yourself, but if you aren’t up for making it yourself, you can often purchase it at health food stores and farmers markets, I would recommend Roots Natural Organic Foods, which is located right here in Maple Ridge. Click here to visit their website!

For those of you wanting to try making it yourself, or if you’re curious about the process, keep reading!

Steps to making your own Dandelion Tea:

  1. Dig up as much of a dandelion plant as you can get with a deep spade. The plant’s taproot is quite long and twisted, so it can take some effort to unearth the entire plant.
  2. Separate the root from the leaves, stems and flowers, and rinse the root under cool running water. Save the leaves for another use, if desired.
  3. Bring 1 quart of water to boil in a saucepan.
  4. Chop dandelion root coarsely. Add 2 teaspoons of the chopped root to the saucepan, cover the pan and lower the heat.
  5. Simmer the dandelion root in the covered saucepan for about 1 minute.
  6. Remove the pan from the heat. Leave the dandelion root to steep in the covered pan for 40 minutes.
  7. Set a strainer over a teapot, and pour the infused liquid into the pot. Discard the root pieces.

There are some precautions you should take when digging up Dandelion Roots!

  • Never dig up dandelion plants from an unfamiliar park or neighborhood lawn. Unless you know otherwise, it’s safest to assume the area in which the dandelions are growing has been treated with pesticides.
  • Talk to your physician about possible interactions with prescriptions or pre-existing conditions. For example, because dandelion stimulates bile, people with blocked bile ducts or gall bladder issues may need to avoid the herb.

However – there are many benefits to consuming Dandelion Tea too! :

  • The flower is a source of beta-carotene. Beta-carotene is an antioxidant than can help protect your cells from damage.
  • The leaves and flowers contain Vitamin C.
  • The root, flower and leaves contain fiber, which is a digestive aid.
  • The leaves contain iron which is known toΒ help with anemia.
  • TheΒ root and leaves contain calcium and phosphorus, which are essential to bones and teeth.
  • The root, leaves and flowers contain magnesium, which can help relax the muscles.
  • The root contains zinc, which can help fight colds and flu.
  • The leaves contain more protein than spinach.
  • The root acts as a diuretic and can help rid the body of excess fluid and waste products.
  • The root can be made into a tea, which can help to inhibit bacterial growth in the urinary tract.
  • The leaves are bitter, which can help improve liver function to remove toxins and help to improve hydration.

You can pick up a tea blend of tea at the store, containing Dandelion tea, available in store or online at thetumblingtealeaf.com!

As always, thanks for reading and be sure to stay tuned for future Tea Culture Posts and other features!

Cheers! Lindsay πŸ™‚

Sources

http://www.livestrong.com/article/16368-make-dandelion-root-tea/

16 Benefits You Didn’t Know About Using Dandelions

Recipe Feature: New Year Detox Tea

Hi everyone! Welcome back to the blog! And more importantly, a very happy New Year to you! πŸ™‚

It has been a little bit since the last post, but you can probably relate – you’ve probably partied a plenty, whooped it up a bit and are now feeling the after effects of partying just a little too hard – well I don’t blame you! It is the last day of the year after all! Got to get it all out of your system before 2016 comes about!

Which is why today I am bringing you a recipe on how to make your very own Dandelion Detox Tea! Cleanse out your poor liver and start your system fresh this New Year! It’s never too late to start!

I promise to jump back into tea reviews eventually. But I thought that it was important we start off the first post of the New Year with a recipe post on Detox Tea! Especially considering one of my last recipes posts was on Peppermint Oreo Fudge πŸ˜›

So without further ado – let`s get into it!

I personally think this would make a really refreshing summertime drink as well. The combination sounds very thirst-quenching.

Ingredients

  • 2 bags of Bean Around Books & Tea Organic Detox Tea, steeped in 10 oz. of water for 10 minutes, then let cool.
  • 1/2 cup of unsweetened cranberry juice.
  • 6-7 cups of cold water.
  • 8 drops of Lemon Oil.
  • 6 drops of Grapefruit Oil.

Instructions

  1. Mix all ingredients together in glass pitcher and chill.
  2. Serve in glasses & drink entire pitcher in one day.

The original recipe you can find here at healthyjasmine.com.

For further recipe posts and future tea reviews, check back often!

As always, thanks for reading!

Cheers! Lindsay πŸ™‚

 

Recipe Feature: Peppermint Oreo Fudge

Hi everyone! How are your Tuesdays going?

Today is going to be another Recipe Feature, but something slightly different because this one does NOT involve anything to do with tea. So please forgive me, but this recipe sounds really yummy and delicious and involves some of my FAVORITE DESSERTS!

This is a recipe for Peppermint Oreo Fudge πŸ™‚ … yes.

I can see myself making this recipe this holiday season, because it looks delicious and it only has 3 INGREDIENTS. My kind of cooking πŸ˜‰

So without further ado, let’s get into it!

This recipe makes 16 to 36 servings.

Ingredients

  • 12 oz. container peppermint frosting ( or add 2 tsp. peppermint extract to 12 oz. of vanilla frosting).
  • 2 cups of white chocolate.
  • 1/2 cup of finely crushed Candy Cane Oreo Minis or Peppermint Oreos.
  • 1 cup roughly chopped Candy Cane Oreo Minis or Peppermint Oreos.

Instructions

  1. Line a 9×9 inch pan with foil and grease with cooking spray.
  2. Melt the white chocolate in the microwave.
  3. Add peppermint frosting & finely crushed Oreos. Mix together.
  4. Spread into prepared pan.
  5. Top with roughly chopped Oreo and gently press them into the fudge.
  6. Place into the fridge to cool and set.
  7. Lift fudge from pan until the foil. Gently peel the foil from the fudge and cut into squares.
  8. EAT LIKE THERE’S NO TOMORROW.

That’s all there is to it! Copious amounts of Peppermint Oreos, White Chocolate and Frosting! Yaaaaaaaas.

Stay Tuned for more Recipe Features up on the blog!

Thanks for reading!

Cheers! Lindsay πŸ™‚

Photo Courtesy of Tumblr